Value added fish by-products - Nordic Innovation

Table 1.2. Composition (%) of the three fish balls formulas (adapted from Shaviklo 2007).
Ingredients Formula 1 Formula 2 Formula 3
Haddock mince 70 52.5 35
Haddock protein isolate 0 17.5 35
Fresh onion 10 10 10
Bread crumbs 8.5 8.5 8.5
Wheat flour 4 4 4
Skim milk powder 3 3 3
Sunflower oil 2 2 2
Fresh garlic 1 1 1
Salt 1.5 1.5 1.5
Total 100 100 100
1.3.2.1 Thermal processing for setting
Thermal processing was a combination of boiling in hot water (98.3±0.2°C) for 7 minutes
followed by deep frying at 190±0.2°C for 60 sec. Core temperature of each fish ball was
74±1°C immediately after boiling. It was 59±1°C immediately after deep frying.
1.3.2.2 Viscosity (Brabender® viscograph E)
The Brabender viscosity of mince and isolate were determined using Brabender® viscograph
E (Brabender® OHG, Duisburg, Germany) as described on page 82.
1.3.2.3 Weight loss after thermal processing (cook loss)
Following draining of fish balls after boiling/frying, samples were put on 1 layer of paper
towels to remove the excess moisture/oil and equilibrated to room temperature. Then 5 fish
balls were selected randomly and weighed directly. The cool loss was calculated as follows:
Weight loss (%) = [(P1-P2)/P1] x 100, where P1: fish ball initial weight (g) and P2: fish ball
weight after boiling/frying (g).
1.3.2.4 Sensory analysis
Quantitative descriptive analysis (QDA) was used for evaluation of three fish ball samples.
Two sessions were organised for training panellist at Matís ohf., Reykjavík, Iceland for
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